Step1:Steamed 4 hairy crabs. Two of them are ready to use. The other two just chew the crab shell and wash it for future us
Step2:Start the oil pan. Stir fry with minced ginger and garlic and crabmeat. Season with soy sauce and salt
Step3:Stir fried crabmeat into the shell and fill it u
Step4:1 egg white to hard foamin
Step5:The egg white in this state will not fall even if it is buckled upside dow
Step6:Put it into the flower mounting bag and extrude the petals on the surface (you can paste the egg white on the surface if you don't want to bother
Step7:Squeeze another layer of petals in the middle to finish
Step8:It can be roasted in the preheated oven at 175 ℃ for 58 minutes (the traditional way is to fry ~ one is to avoid too much oil absorption ~ the other is not convenient to make this style ~ if you are interested, you can try it). I wanted to bake until the edge is colored ~ I didn't expect the overall color is a little dark ~ you can stop the fire before coloring ~ keep the egg paste whit
Step9:Finished product
Step10:Filled with crabmeat
Cooking tips:The season of hairy crabs is usually boiled or steamed. Some people think it's too troublesome and unsanitary to peel them by hand. So the restaurant that runs the crab feast began to cook the crab bowl elaborately. It's one of them. Because of its pure white crab meat, it's famous. The traditional way is to seal the shell filled with crab powder with egg paste and fry it, but I've seen the lotus flower shaped works made by ocean moon Keep in mind ~ decide to follow this way to mount the egg white into a flower shape ~ it looks more delicate ~ it has not been fried in order to finalize the effect ~ the original work is the edge color center white ~ it's very good-looking ~ unfortunately I can't bake that effect to open a high temperature single fire for color ~ the result is evenly dyed light yellow ~ it seems that it's better to make it all white in the future ~ so it's worthy of the name of ice and jade ~ good cooking There are skills in eating.